Melora Johnson's Muse

Apple Crisp Cheesecake Bars – #glutenfree

Ingredients

Crust

• 1 ½ cups almond flour (About 160 grams)
• 2 tablespoons maple syrup
• 2 tablespoons melted butter
• ¼ teaspoon sea salt

Filling

• 1 8-ounce block cream cheese
• 1 large egg
• ¼ cup maple syrup
• 1 tablespoon sour cream
• ¼ teaspoon vanilla
• 1 teaspoon tapioca or cornstarch

Topping

• 1 cup quick cooking oats
• 5 tablespoons cold unsalted butter
• 6 tablespoons brown sugar
• 3/4 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 large tart cooking apple (such as Granny Smith or Ida Red)

Directions

1. Process ½ cup of the oats into flour.
2. Drop the cold butter in chunks into the food processer, and pulse to combine.
3. Turn into a bowl and mix with the other ½ cup of unprocessed oats, the brown sugar, cinnamon, and nutmeg.
4. Refrigerate.
5. Preheat oven to 350.
6. Prepare a 9 by 9 glass baking dish, or similar size by greasing or spraying with cooking spray and lining with parchment paper.
7. In a medium bowl, melt 2 tablespoons butter with the 2 tablespoons of maple syrup in the microwave on low for a minute or two.
8. Remove from microwave and stir in the salt.
9. Mix in the almond flour and turn out into the prepared tin.
10. Press into the tin, and up the sides a little bit.
11. Bake for 12 minutes.
12. While that is baking, place an egg in hot tap water.
13. Chunk up the cream cheese into a medium bowl and pour the ¼ cup maple syrup over it.
14. Microwave for 1 to 2 minutes on medium until you can stir with a whisk.
15. Stir until smooth then add the egg, sour cream, and vanilla.
16. Refrigerate the filling while you peel, core, and chop the apple into small chunks, about ¼ to 1/3 inch.
17. Lay the apple out on some paper towel to soak up any extra moisture.
18. When the crust comes out of the oven, turn the oven up to 375.
19. Pour the cream cheese mixture into the crust.
20. Toss the apple with the oatmeal topping then distribute evenly over the cream cheese filling.
21. Bake at 375 for 35 minutes.
22. Allow to cool on a rack then refrigerate for at least a couple hours before serving.
23. Enjoy.

Soft Molasses Cookies

I tried this recipe last winter with a gluten free baking mix, but didn’t love the results. It was okay, but this time I tried using the almond, coconut, tapioca flour blend I have used for other things, and it is SO much better.

Ingredients

• ¼ cup butter

• ¼ cup brown sugar

• ¼ cup molasses

• ¼ teaspoon salt

• ¼ cup buttermilk

• ½ teaspoons baking soda

• ¾ teaspoons cinnamon

• ¾ teaspoons ginger

• ½ cup almond flour

• ½ cup tapioca flour

• ½ cup coconut flour

Directions

• Cream the butter and sugar together.

• Mix in the molasses.

• Stir in the buttermilk.

• Mix together the flours, baking soda, salt, cinnamon, and ginger.

• Stir into the liquid ingredients.

• Chill for a half hour or longer.

• Preheat oven to 350.

• Prepare a pan with parchment paper or non-stick cooking spray.

• Scoop out with a cookie scoop or spoon then flatten a bit, to about ½ inch high.

• Bake for 12 to 14 minutes.

• Cool and enjoy.

Baked Applesauce Oatmeal (Cake?)

Is it really a cake? Maybe not, but it can be used for it in a pinch, and it can certainly pass as a snack cake. I’ve had it with whipped cream on it, applesauce, prune butter, and added extra butter and maple syrup. It’s all good.

Ingredients

• 2 large eggs
• 1 ½ cup whole milk
• 2 tablespoons light tasting olive oil
• 1 cup applesauce
• 2 ¼ cups quick oats
• ¾ teaspoon baking powder
• ¼ teaspoon sea salt
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 teaspoon vanilla

Directions

1. Prepare a 9X9 pan.
2. Preheat oven to 375 degrees.
3. Crack the eggs into a bowl and whisk.
4. Add the milk, applesauce, vanilla, and olive oil.
5. Stir in the oats and let rest for 10 minutes.
6. Add the rest of the ingredients. Stir thoroughly.
7. Bake for 40 minutes.
8. Cool for at least 10 minutes before serving.